Pasta: Baked Spinach and Pea Risotto

To serve 4.
2 T unsalted butter
1 shallot, chopped
Kosher salt, black pepper
1/2 cup dry white wine
3 cups chicken or vegetable broth
1 cup Arborio rice
1 cup frozen peas
4 oz. flat-leaf spinach, roughly chopped (about 2 cups)
1/4 cup grated Parmesan, plus more for serving
Heat oven to 425F.  Heat butter in med Dutch oven or ovenproof pot over med-hi heat.  Add shallot, 1/2 t salt, 1/4 t pepper, cook stirring often, until soft, 3-5 mins.  Add wine and cook, stirring until almost evaporated, 2-3 mins.  Add broth and rice and bring to boil.  Cover pot and transfer to oven.  Cook until the rice is tender and creamy, 20-25 mins.  Add peas, spinach, Parmesan, 1/2 t salt, 1/4 t pepper to pot and stir to combine.  If risotto is too thick, stir in up to 1/4 cup hot water.  Sprinkle with additional Parmesan to serve.